Seabass Recipe

Make pickling brine and chill

In a small saucepan combine white wine vinegar, water, sugar, salt, peppercorns, and bay leaf. Bring to a gentle simmer to dissolve sugar and salt, then remove from heat and let cool for 10 minutes. Place thin lemon slices in a small jar or bowl and pour the warm brine over them, ensuring lemons are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (best 2+ hours).

Char the onions

Preheat broiler (or use a hot cast-iron skillet). Halve the onions and brush cut sides with 1 tablespoon olive oil. Place cut side down on a preheated cast-iron skillet or a foil-lined sheet pan under the broiler. Cook until well-browned and edges are deeply blackened (10–15 minutes), rotating if necessary to get even charring. Whole outer skins will blacken — that's fine.

Sauté garlic and deglaze

In a medium saucepan heat remaining 2 tablespoons olive oil over medium heat. Add smashed garlic cloves and cook ~1 minute until fragrant; remove garlic. Add the charred onion halves (cut side down) and pour in 120 ml stock. Simmer gently 8–10 minutes to soften and infuse stock with onion flavor.

Blend to purée

Allow the onions and stock to cool slightly (5 minutes). Transfer onions and stock to a blender, add 60 ml heavy cream, 1 tablespoon lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Blend until completely smooth and velvety. Taste and adjust seasoning. If too thick, thin with a splash of stock or water. Keep warm over very low heat or refrigerate and rewarm gently before plating.

Prepare cabbage wedges

Remove core from cabbage and cut into 6–8 wedges, keeping some leaves attached so wedges hold together. Toss wedges with 2 tablespoons olive oil, 1/2 tsp salt, 1/4 tsp pepper and optional smoked paprika to taste.

Grill the cabbage

Preheat a grill or grill pan to medium-high. Place wedges cut-side down and grill 4–6 minutes until well-marked and lightly charred; flip and grill other side 3–4 minutes until tender-crisp. Alternatively, roast in a 220°C (425°F) oven on a rimmed sheet pan for 12–15 minutes, flipping once. Keep warm.

Make sauce base

In a small saucepan melt 1 tablespoon of the butter over medium heat. Add minced shallot and cook until translucent (about 2 minutes) but not browned.

Deglaze and reduce

Add 60 ml dry white wine and simmer until reduced by about half. Add 120 ml fish stock and reduce again by roughly one third, about 4–6 minutes.

Finish sauce

Lower heat and whisk in the remaining 2 tablespoons butter, one small piece at a time, allowing each to incorporate to create a glossy emulsified sauce. Stir in 60 ml heavy cream and simmer gently 1–2 minutes to thicken slightly. Remove from heat and add 1 tablespoon lemon juice, 1/2 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning. Keep warm.

Prepare fish

Pat seabass fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper (divide evenly across fillets). Let sit at room temperature for 10 minutes to take the chill off.

Cook seabass

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until very hot. Add 2 tablespoons neutral oil. Place fillets skin-side down and press gently with a spatula for 20–30 seconds to ensure even contact. Cook skin-side down 4–6 minutes until skin is crisp and edges opaque. Flip carefully and add 2 tablespoons butter to the pan. Spoon melted butter over the top as the fish finishes, cooking 1–2 minutes more (depending on thickness) until the fish is just cooked through and flakes easily (internal ~52–55°C / 126–131°F). Transfer to a warm plate and rest 2 minutes.

Finish and plate

Spoon a smear of warm burnt onion purée across each plate. Place a grilled cabbage wedge beside the purée. Set the seabass fillet on top or next to the purée, skin side up for presentation. Spoon Sauce Supreme around the fish (not covering the crisp skin) and garnish with pickled lemon slices, microgreens or parsley, and a small drizzle of extra-virgin olive oil. Serve immediately with lemon wedges on the side.